Super Crispy Whole Okra Fries are a delightful spin on an old Southern classic. Coated with a mixture of self-rising cornmeal and all-purpose flour, drizzled with a little buttermilk, and seasoned with garlic powder and Old Bay. Then they are fried in a skillet of hot oil. Generously sprinkle with salt and serve with a dipping sauce.
Whole Okra Fried Or Baked
Baked Whole Okra Fries are a healthier twist on the fried version. For the coating, I like to use a combination of rice flour and cornstarch, then toss it with beaten egg and buttermilk, seasoned with garlic powder, and a little bit of Old Bay. Baked them on a sheet pan lined with parchment paper. Generously sprinkle with salt and pepper and serve with a dipping sauce.
Okra grows well here in Texas. It is in season right now and bountiful in backyard gardens, farmers' markets, and produce stands.
I spotted a few recipes for whole okra fries coming across the social media I follow. It didn't take me long to want to try these little jewels. Typically, I cut the okra into slices, coat them, and pan-fry them in an iron skillet.
But this time I wanted to try the whole okra. Boy, was I surprised at the incredible flavor and texture of them. They were not slimy at all, which is a downside to okra enthusiasts. A few secrets to eliminate this are to fry them in very hot oil and cook them thoroughly while frying. Remove them and sprinkle the salt immediately to seal the flavor.
I have also added a baked version that was equally flavorful and tender. Start with a 450°F oven to ensure they cook quickly and do not release the liquid from the okra.
%20LR.jpg "Baked Whole Okra Fries")
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR SUPER CRISPY WHOLE OKRA FRIES
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Super Crispy Whole Okra Fries, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Super Crispy Whole Okra Fries, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
TIPS AND TIDBITS FOR THE BEST SUPER CRISPY WHOLE OKRA FRIES
Fresh Okra. Try to choose tender, same-size okra pods, approximately 3 inches. Leave the pointy ends on and only trim the tough woody stems. Some people wash and dry the okra pods. I skipped this step.
Baked Okra sliced in half. For the baked okra, I like to cut the whole okra pod in half lengthwise.
Double dip the baked fries. For an extra crunch coating that won't slide off, dip the okra into your dry mixture, then into your wet mix, then into the dry mixture. Then repeat the process.
Broil at the end of baking. Broil for 3-5 minutes if the okra is not golden brown.
Rest the breading before frying. Let the breaded okra rest on the sheet pan for 10-15 minutes before frying. This allows the breading to stick tightly to the okra pods.
Maintain oil temperature for frying. If the oil is too cool, the okra will absorb grease and become soggy. If the oil is too hot, the breading will burn before the inside is cooked.
Do not overcrowd baking or frying. Overcrowding causes the baking or frying to cook unevenly.
Drain properly. Drain the okra on a wire rack to release as much of the grease as possible.
WHAT YOU NEED TO PREPARE SUPER CRISPY WHOLE OKRA FRIES
Okra Fries (Fried Version)
Fresh Okra
All-purpose flour
Self-rising cornmeal
Buttermilk
Garlic powder
Old Bay
Crisco shortening
Salt and Pepper
Okra Fries (Baked Version)
Fresh Okra
Rice Flour
Cornstarch
Whole eggs
Buttermilk
Garlic powder
Old Bay
Salt and Pepper
HOW TO PREPARE SUPER CRISPY WHOLE OKRA FRIES
Whole Okra Fries (Fried Version)
Trim the stems from the okra and toss in a 1/2 cup of flour. Drizzle a few tablespoons of buttermilk over the coated okra, lifting and stirring to form a doughy coating around the okra. Add more or less to get the right texture. The okra needs to be wet but not runny.
Mix the self-rising cornmeal, 1/2 cup of flour, garlic powder, and Old Bay in a bowl.
Lift a single coated okra pod and dredge it in the self-rising cornmeal mixture. Lay the coated pod on a sheet pan until all the okra has been coated with the self-rising cornmeal mixture.
Heat the shortening in a Dutch oven until it reaches 350 degrees F. to 375 degrees F.
Work in batches, making sure not to overcrowd the pot until golden brown and thoroughly cooked inside, approximately 2-3 minutes. The smaller ones may be removed sooner than the larger ones.
Remove the okra and drain in a sheepan lined with a rack. Generously salt and pepper to taste, and serve with a dipping sauce.
Whole Okra Fries (Baked Version)
Trim the stem from the okra pod. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
Toss the okra pods in the cornstarch.
In a bowl, whisk the egg and buttermilk. Set aside.
In a bowl, mix the rice flour, garlic powder, and Old Bay. Set aside.
Dip the okra in the egg buttermilk mixture.
Place egg buttermilk coated okra pod in the rice flour mixture and coat well. Place on the sheetpan until all are coated. Repeat the process, then bake.
Reduce the oven temperature to 425 degrees F. Place the sheet pan in the oven and bake for 30-40 minutes, or until the okra is golden brown. Depending on the size of the okra pods, remove the smaller ones first and return the larger ones to the oven until thoroughly cooked.
Generously sprinkle salt and pepper, and serve with a dipping sauce.
%20LR.jpg "Super Crispy Whole Okra Fries")
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